Pumpkin Pie Crumble Cake Recipes

Steps:

• Preheat oven to 375°. In a large bowl, whisk first pumpkin, milk and sour cream until smooth. Combine brown sugar, flour and cinnamon; stir into pumpkin mixture. Pour into a greased 8-in. square baking dish. For topping, in another bowl, combine brown sugar, flour, oats and spices. Cut in butter until crumbly. Stir in pecans; sprinkle over pumpkin mixture. Bake until topping is golden brown, 35-40 minutes. Serve warm with ice cream, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
• Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
• Bake in the preheated oven for 50 minutes. Keep refrigerated.

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 13-by-9-inch baking dish with 1 tablespoon butter.
• Whisk together the pumpkin puree, half-and-half, granulated sugar, eggs, 2 teaspoons pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt in a large bowl until well blended.
• In another large bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt, breaking up any lumps of brown sugar with a fork. Melt the remaining 7 tablespoons butter and stir into the flour mixture until it is completely moistened and crumbly.
• Spread the pumpkin mixture evenly in the bottom of the baking dish. Scatter the oat mixture on top. Bake until the pumpkin is set around the edges but still jiggly when shaken, and the topping is brown and crisp, about 50 minutes.
• Serve room temperature or slightly warm with whipped cream on the side.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes. Pour batter into pan.
• In medium bowl, mix topping ingredients with fork. Sprinkle over batter.
• Bake 45 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack. Garnish with whipped cream, cinnamon, and crystallized ginger.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
• In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
• Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
• Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Steps:

• Place rack in the center of the oven and preheat the oven to 350.
• Lightly grease (I use Pam for baking cooking spray) 13x9in pan. Set pan aside.
• Crust:.
• Measure out 1 cup of cake mix and reserve for the topping.
• Place remaining cake mix, 1 stick butter and 1 egg in mixing bowl.
• Blend with an electric mixer on low speed until well combined (1 minute).
• Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides.
• Filling:.
• Place pumpkin, milk, 1 cup sugar, remaining 3 eggs and cinnamon in the same large mixing bowl used to prepare the crust and with the same beaters (no need to clean either).
• Blend on low speed until combined (30 seconds)
• Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more.
• Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set pan aside.
• Topping:.
• Place remaining 1/4 cup sugar, chilled butter and reserved cake mix in a clean medium-sized bowl.
• Beat with an electric mixer on low speed until just combined and crumbly (30 seconds to 1 minute).
• Distribute the topping evenly over the filling mixture. Place the pan in the oven and bake until the center no logger jiggles, appx 70 minutes.
• Remove the pan from the oven and let cool on wire rack for 20 minutes.
• Cut the cake into squares and serve with whipped cream if desired.